No Pectin Strawberry Jam made with fresh berries, sugar and lemon juice for a truly delightful homemade jam full of flavor! Making strawberry freezer jam has never been easier or more delicious!
Everyone loves this no pectin strawberry jam! It’s been pinned over 10,000 times; be sure to read the 5 ⭐️ reviews below!
My family absolutely adores the bright, fresh flavor of homemade strawberry jam. I make at least 1 batch each year and I don’t even freeze it- we eat it that quickly! I guess it does help that I have 5 kids, right?! I love this recipe because it calls for ingredients I usually have on hand.
It’s even actually better if you use store-bought lemon juice because the acidity level is more consistent! Win, right?! So grab some fresh strawberries now when they’re inexpensive and perfectly sweet, then make yourself some homemade jam.
Highlights of our Strawberry Freezer Jam recipe
- It doesn’t take a ton of time to make it. Seriously, in just a few steps, you could be well on your way to fresh jam!
- Just 3 ingredients! Fresh strawberries are preferred, as well as some sugar and lemon juice. That’s it!
- OMG the flavor. It’s amazing. Super bright, sweet with a hint of tart. It really is lovely.
Ingredients for Strawberry Freezer Jam (without Pectin)
Here’s what you’ll need to make this strawberry jam:
—Fresh Strawberries: the more ripe, the better! Ripe strawberries are the sweetest!
—Sugar: about 3/4 cups of sugar for each cup of berries. You can use less if your berries are perfectly ripe and sweet!
—Lemon juice: 2 TBSP lemon juice per cup of berries. This brightens the flavor a bit and inhibits bacteria growth.
Tips for making freezer jam without pectin
You can see the full instructions for how to make strawberry freezer jam below, but here are some tips for success:
- Make sure berries are smashed enough to release the natural pectin! I like to use a potato masher or a Chop Stir for about half the berries. The other half, I use a hand blender to blend strawberries to a finer consistency.
- Even very ripe berries will need some sugar! If you want a more jam-like consistency, as opposed to a strawberry syrup, you’ll need to add 1 ½ cups of sugar for each 2 cups of berries.
- Cook it long enough so that some of the water in the berries evaporates. The heat along with the sugar will help the berries to thicken and you’ll have your freezer jam!
- Freezer jam means it needs to store in the freezer! I keep a half pint of jam out for use to use immediately, then store the rest in the freezer.
Can I Cook Strawberry Jam Longer to Make it Thicker?
Yes! By boiling the strawberry jam longer than the recommended 15-20 minutes, you continue to cook out the water in the berries, which makes your jam thicker. Remember that cool jam will set thicker than hot jam, so keep that in mind. Don’t boil it too long!
Help! My freezer jam didn’t set! What did I do wrong?
I’ve been making jam for years and years and I’ve decided that sometimes, jam just doesn’t set. I mean, it makes sense that berries sometimes have a higher water content than other times. The good news is, you can fix it!
First, remember that freezer jam is often softer and needs 24-48 hours to properly set. If you’ve waited that time and you still don’t like how thin your jam is, place jam back in a medium sized saucepan over medium-high heat. Combine 1/4 cup granulated sugar and 2 tsp cornstarch. Whisk together and add to jam that’s just barely come to a boil. Boil another 5 minutes, then remove from heat and let sit the 24-48 hours again.
Remember too, that even if your jam is a little thin, it still tastes great! Sometimes it happens to me and I don’t even bother to fix it. We just use a spoon when spreading jam to make sandwiches.
Easy No-Pectin Strawberry Jam Recipe
Ingredients
- 4 cups strawberries rinsed & quartered
- 3 cups sugar* about 3/4 cups of sugar for each cup of berries
- ½ cup lemon juice 2 TBSP lemon juice per cup of berries
Instructions
- Smash cut strawberries with a potato masher or Chop Stir. Or use a hand blender to blend strawberries to your desired consistency.
- Put all ingredients into a medium saucepan and stir to combine. Place on medium-high heat until mixture comes to a boil. Reduce heat to medium low and boil about 15-20 minutes.
- Remove from heat and transfer to glass canning jars, leaving 1/2″ of space from the top of the jar for expansion when frozen. (You’re welcome to use any other jar or container you’d like!) Cool to set.
- Place one jar in the fridge to use immediately and place the other jar in the freezer. Will keep for 4-6 weeks in the fridge and 2-3 months in the freezer.
Video
Notes
Nutrition
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How Can you make Freezer Jam without Pectin?
Fruit naturally contains pectin! By using fresh, ripe berries and adding some sugar and heat to assist in bringing out the natural pectin, you can make jam in about 30 minutes with just a few ingredients.
Why do you put lemon juice in strawberry jam?
Lemon juice plays two parts in a strawberry jam recipe. First, it prohibits bacteria growth, so your jam lasts longer. Second, it is a natural pectin booster. Fresh berries have pectin that’s released when we heat the jam. However it’s not able to help the jam set without the addition of an acid, enter lemon juice! Neat, huh? And so tasty!
Can you use frozen fruit to make jam?
Yes! You absolutely can use non-sweetened frozen fruit to make jam. Just run it under warm water to thaw, then cut into chunks and proceed with the recipe. Frozen fruit usually gives off a bit more water than fresh fruit, so you may have to add 5 minutes to the cooking time.
Can I use other berries or fruit to make jam with no pectin?
Yes, you can! Keep in mind that depending on what fruit you choose, you’ll have to adjust cooking times and the amounts of fruit you need. Ripe peaches will need less sugar than not-the-ripest peaches. You’ll need more fruit to make a blackberry jam than you would a raspberry jam, since blackberries have less water content.
Love making Homemade Jam? So do we!
- Make more freezer jam with no pectin in this simple Blueberry Jam recipe.
- I’ve made this Raspberry Peach freezer jam for years; it’s got such delightful flavor!
- Nana’s Spiced Peach Jam is an annual thing at our house!
Simple Breads to Serve with your Jam
Need some easy breads to serve your jam on? I’ve got you covered!
- These No Yeast Dinner Rolls are a cross between a soft biscuit & a yeasted roll. They’re increadible and whip up super fast!
- These 30 Minute Dinner Rolls have yeast but still come together quick.
- No Knead Artisan bread is always a good idea.
- Have you ever tried making your own English Muffins? They’re delicious!
Homemade Strawberry Jam made with just 3 ingredients and NO store-bought PECTIN. Making strawberry freezer jam has never been easier or more delicious!
Sandra Teasley says
May 13, 2017 made your strawberry freezer jam today. I’d never made freezer jam before. You are right about the fact that strawberries have enough natural pectin, so it’s not necessary to add it for making jam. This jam thickened nicely. It was to simple, but even more importantly, it is delicious. Followed your directions, after washing and drying the jars, I placed them on a sheet pan and put into oven @170 degrees, I was afraid the hot jam might crack the jars. My house was pretty chilly with the A/C on. I cooked the jam for 8 minutes and tested on a from the freezer saucer to see if it jelled. It was thicker, but decided to cook a few minutes more. I did add a few fine shavings of lemon peel. It is delicious. Using your measurements, it made 8 small jars, almost 4 ounces each. Really love this jam. I didn’t change your ingredients or amounts, just a tiny bit of lemon peel. Thanks for the recipe! I will make some more next week!
Dell Marie Geis says
Does this also work with raspberries or blue berries ?
Jessica says
I think other berries would be great! Just remember, if your berries aren’t super sweet, increase the cooking time slightly- maybe by 5 minutes- so that enough pectin is released to help the jam set!
MARION WHITAKER says
Have you made with blueberries? I have 2 1/2 gallon bags of frozen berries.
They are organic and don’t want to waste them😊
Jessica says
I haven’t, but it sounds amazing! You might have to decrease the amount of sugar since blueberries have a higher natural sugar content. Tell me how it goes!
Arron says
Homemade Strawberry Jam made with just 3 ingredients and NO PECTIN. Making strawberry freezer jam has never been easier or more delicious! I have been making jams for a long time and to say that there is no pectin in this jam is false as the lemon juice contains the pectin………
Jessica says
I meant no store-bought pectin…
Annie says
I made this last week and within a week it was gone. Hubby went to the store today and brought me more strawberries plus raspberries. I’m making another bigger jar right now. This is the best and so, so easy.
Alison says
Annie, I love this! Thank you for sharing!
MissChef says
As a matter of fact there is pectin in the jam but naturally. The strawberries contain natural pectin and the lemon juice activates it.
Helen Grabowski says
How do you prepare the jars?
Jessica says
I run them through the dishwasher and use them just after it finishes, when the jars are still hot.
Kim says
can you use this recipe and finish with a water bath rather than freezer jam?
Jessica says
I’m not sure how it would set Kim…
Anna says
Would this work with cherries? Love strawberry jam but love cherry also. Thank You,
Jessica says
I adore cherry jam and can’t imagine why it wouldn’t work! Just remember to carefully pit those cherries!
Joanna says
Turned out great here today! I did do a low boil for about 30 minutes. I used a thermometer to reach 220degrees and waited longer since it just seemed too runny. Patience was key for me today!
Jessica says
So glad you enjoyed it Joanna!
Susannah Baldock says
Thanks for your wonderful recipe to make jam that my family fights over! They all love it so much that I just had to go find more strawberries.
Jude says
Hi, can you use canned peaches or pears and other kinds of fruit to make this? It sure sounds like a wonderful recipe, thank you so much. God bless you real good 💕 🌿
Jessica says
I’m not sure that’d work Jude- but let me know if you try it!
Anne says
Have you ever tried this with Splenda or another sugar substitute?
Jessica says
I haven’t… it makes me nervous to swap out ingredients because it seems when I do that, the jam doesn’t set.
Jenn says
Delicious and easy!
BryanV Thornhill says
Look, I am really sorry but I have always been a free thinker. I totally loved this recipe but couldn’t help myself. Apples are full of pectin. Don’t peel it, just chop it up, without the core, pop it in the pan with the lemon juice and simmer while you prepare the strawbs, the apple will go to mush fatly quickly leaving just the skin bits, carry on as normal, you won’t notice the skin bits I promise! Your jam will set 100percent. (oh, and I added a splurp of Vanilla essence to mine just for fun.) Deelish.
Jessica says
Great idea Bryan! Two questions: does your strawberry jam have an apple flavor? And do you remove the apple peels after? Interesting idea- I’m going to try it!
Bryan V Thornhill says
No, disgusting as it may sound but the acidity from the lemons combined with the natural enzymes from the strawbs pretty much dissolve the peel and the small parts that are left are barely noticeable among the gooey goodness of the jam anyway. And that little hint of vanilla is the icing on the cake.
Bryan
Jessica says
Thanks Bryan! I’m going to try it! Nothing else to do these days, LOL!
Pascale says
I would love to try this recipe but I don’t have any lemons! I do have some lime juice in the fridge – would that work??
Nellie says
I think lime juice would work great! Let us know how it turns out!
Estelle Scott says
The recipe says it lasts 4-6 weeks in the refrigerator. I’m sorry to tell you that if we are lucky it lasts maybe 6 days–everyone wants it on toast, on waffles, in peanut butter sandwiches; mixed with butter and used to baste a ham and as a topping on cheesecake., on ice cream and on vanilla or chocolate pudding. We have eclectic eaters at our house.
Alison says
Love it!
Rose sheohmelian says
Can I use honey instead of sugar? If so I rather use honey. Thanks
Jessica says
You can use honey instead!
Kris says
Do you know if this can be canned using a regular canning method to preserve shelf life? I don’t have freezer space. Tia
Jessica says
I am not a canner- sorry!
Amy H says
Excited to make this! Question, is there a reason for the 3/4 cup sugar to 1 cup fruit? Would less than that not set up?
Jessica says
Yes, if you use less chances are it won’t set up.
Shannon says
Flavor is amazing and how easy to get it all thrown together! Quick question as I have never made it: How long after you put in jars, do you store it in the freezer? (It says to “cool.” )
Jessica says
I tend to leave my jam out overnight!